| Shepherd’s Pie |
Recipe Type: Main
Author:
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 2-4
A hearty comfort food, perfect for fall and winter.
Ingredients
- 2 cloves garlic, chopped
- 1/2 lb. ground beef (or chicken, turkey, or pork)
- 1 C leeks (or onion, I had leeks when I made this the first time), chopped
- 1 C spinach (or kale), chopped
- 1 carrot, chopped or grated
- 1 C broccoli, chopped
- 1/2 C frozen peas
- 1-2 C mashed potatoes (can use leftovers)
- 1 C cooked polenta (opt. or use an extra cup mashed potatoes – I had leftover polenta I wanted to use up)
- 1 t chili powder
- 1 t cumin
- 1/2 t all spice
- salt
- pepper
- 1 T balsamic vinegar
- 1 T cornstarch
- 1/4 C water
- 1-2 T olive oil
- 1/2 C sharp white cheddar cheese, grated
Instructions
- Pre-heat oven to 350 F. (If potatoes aren’t cooked yet, wash, cube and cook. Then mash with some milk, salt and olive oil.) Cook beef. Drain and set aside. Add olive oil, leeks/onions, garlic, broccoli and carrots; cook until tender. Add peas, cook 3 minutes or so. Add beef and spinach, cook 3 min, or until spinach is wilted.
- Mix cornstarch with water and balsamic vinegar. Pour over beef and veggies.
- If using a cast iron skillet, leave meat and veggies in there, spread evenly over the bottom of the pan. If not, transfer to an ovenproof dish. Cover meat and veggies with potatoes. Top with cheese.
- Bake until cheese is bubbly and slightly browned, 15 minutes or so.
Notes
This is a great way to use up leftover potatoes, polenta, even extra ground beef and veggies from a previous meal.
Leftovers can be frozen and are great re-heated in the toaster oven (or microwave, if you want).
If you don’t have broccoli, use more peas, and vice versa. If you don’t like carrots, or any of the veggies listed, use some that you do like. You could also substitute mashed cauliflower for the mashed potatoes.
Our rating: * * * It was so good we both had seconds!
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